Transcript Document 7117100

Milk, Yogurt, and Cheese
• The serving size from the milk and dairy
food group is 3 CUPS.
• There are some people that should have
more servings from this food group. They
are:
• Pregnant and Lactating women
• Children
• Youth
• Milk, yogurt and cheese are a
good source of COMPLETE protein.
• Milk Products provide the following
minerals:
• A. Calcium
• B. Phosphorus
• C. Iron
• Milk is fortified with the following vitamins:
• Vitamin A
• Vitamin D
• Besides Milk products, you
can also get vitamin D from
• Milk products are essential for growing and
maintaining:
• Strong, healthy bones
• Strong teeth
• Milk and dairy foods, along with weight bearing
exercise are essential for maintaining bone
density.
• Serving Sizes: 1 cup milk or yogurt
• 1 ½ oz natural cheese
• ½ cup cottage cheese
• 2 oz processed cheese
• Milk is very good for you, but it can also
contain a lot of FAT
• Choose dairy products that are low in fat,
such as:
• Skim milk
• Non-fat yogurt
• Low fat cheese
List three ways to reduce fat in recipes that use
milk and milk products:
• Use less cheese-sharper flavor
• Use milk with a lower % of fat
• Use yogurt in place of mayonnaise.
Selecting and Storing Milk
A.
B.
C.
D.
E.
F.
G.
Whole Milk
2%
1%
Skim
Non-Fat dry milk
Evaporated
Sweetened condensed milk
Continued…….
H. UHT (Ultra High Temperature)
I. Lactose reduced or Lactose free
J. Buttermilk
K. Acidopholis milk
L. Flavored milk
• What does homogenization mean?
Fat particles have been broken down
and distributed so the milk won’t
separate.
• What does pasteurization mean?
Heat treated to remove/kill harmful
organisms-161 F for 15 seconds.
• Milk will stay fresh 5-7 days after the
date stamped on the carton.
Cooking Milk
• When cooking milk, four undesirable
things can happen if you are not careful.
These are:
•
•
•
•
CURDLING
BOILING OVER
FORMING A SKIN
SCORCHING
• To prevent these things from happening:
• STIR IT CONSTANTLY
USE LOW HEAT
Cheese…
• Cheese is a SOLID FOOD made
from milk.
• When bacteria and/or acids
are added to milk, the proteins
in the milk COAGULATE, or
clump together to become a
solid mass.
Natural Cheese…
• FRESH (UNRIPENED)
• EX: Cream cheese, feta, mozzarella,
ricotta
• SOFT CHEESES
• Bel Paese, brie, boursin, camembert
• SEMI-SOFT CHEESES
• Fontina, gorgonzola, gouda, havarti,
roquefort
Natural Cheese…
• FIRM CHEESES
• Cheddar, gruyere, monterey jack,
provolone
• HARD CHEESES
• Asiago, parmigiano-reggiano
(parmesan)
Processed Cheese…
• Pasteurized Process cheese
• Processed cheese food
• Imitation cheese
• Ripened cheeses should be served at
ROOM TEMPERATURE.
Four guidelines for cooking
cheese
• Heat it just long
enough to melt it.
• To speed up
cooking time, grate
or cut into small
pieces.
• Reduce fat by using
less cheese in a
sharper flavor.
• When microwaving,
be careful-it gets
very hot.
Overcooking Cheese…
• Cheese can easily overcook in the
microwave because of its HIGH FAT
CONTENT.
• When cheese gets overcooked, it becomes
very TOUGH and STRINGY.
THE END!!!